Broiled bay scallops are a delicious and easy way to prepare seafood. They are also a great option for those who are watching their weight or who have dietary restrictions. Here are some top recipes for broiled bay scallops:

  1. Grilled Bay Scallops with Garlic and Herb Marinade: This recipe features garlic and herb marinade that gives the scallops a delicious flavor. The marinade can be made ahead of time and stored in an airtight container in the fridge for up to 24 hours.
  2. Lemon-Garlic Broiled Bay Scallops: These scallops are flavored with lemon and garlic, making them irresistible. The recipe calls for using fresh lemon juice, which gives the dish a tart flavor that is perfect for summertime dining.
  3. Grilled Bay Scallops with Pineapple Salsa: This salsa is a great way to add some sweetness and flavor to grilled bay scallops. The salsa can be made ahead of time and stored in an airtight container in the fridge for up to 24 hours.
  4. Grilled Bay Scallops with Bacon-Wrapped Dates: These dates add a sweet flavor to the grilled bay scallops, while the bacon provides a savory touch that balances out the sweetness nicely. The recipe calls for using bacon that has been wrapped around dates before being cooked, which gives them an interesting texture as well as flavor profile. ..

This broiled scallops recipe is quick, easy and they turn out tender and delicious. It takes virtually less than 15 mins to make broiled scallops, and they are always perfect, so don’t be afraid to make them if you love them as much as I do.

How To Broil Scallops?

For scallops to broil properly, they need to be rinsed, drained and patted dry before placing them in the broiler. If you attempt to broil wet scallops, they will not brown properly. Patting them dry makes the butter stick to their surface properly and brown them evenly and easily.

How To Make Bay Scallops?

First, we need to rinse the scallops on a colander and let them drain well.

How To Keep Leftovers?

Place any leftovers in an airtight container and into the fridge for no more than 1-2 days. Seafood is very delicate and will not keep for too long. So my first advice is to make just enough to not have leftovers, but if you do, be sure to eat them the next day.